Sesame Oil Oxidation Control by Active and Smart Packaging System Using Wheat Gluten/Chlorophyll Film to Increase Shelf Life and Detecting Expiration Date

Abstract

In this study, a smart biodegradable film based on wheat gluten modified with chlorophyll (WG/Ch) is presented. The effect of chlorophyll on the antioxidant activity and mechanical properties of WG/Ch film is studied. Scanning electron microscopy and Fourier‐transform infrared spectroscopy (FT‐IR) analyses are used to study the structure and chemical composition of gluten‐based films. The WG/Ch film is used in the packaging of sesame oil. The effect of WG/Ch film on increasing the shelf life and detecting expiration time of oil is studied. FT‐IR results show that weak interactions are created between gluten and chlorophyll. The antioxidant activity of the WG film is 60% and it increases to 85% by the addition of chlorophyll. The results show that with the increasing storage time of oil samples, oxidative indices are increased, but the WG/Ch film decreases the sesame oil oxidation significantly (almost in the all oxidative indices 50% decrease is observed). Practical Applications: The WG/Ch film is used in the packaging of sesame oil. The effect of WG/Ch film on the increasing of shelf life and detecting expiration time of oil is studied. By increasing storage time and oxidant, acidity, acid number, PA, and oil color change are increased, but the WG/Ch active film decreases the sesame oil oxidation significantly. Also, by examining the color properties of the active film, it is observed that with increasing storage time and oxidant percent, the color of the film is changed (from green to yellow), which can be used to estimate the oil expiration time. It should be mentioned that the film's color changes are visible to the naked eye.

Zein/EDTA/chlorophyll/nano-clayBiocomposite Sorbent; Studying Physicochemical Properties and Ability to Remove Industrial Wastewater Contaminants

“…Chavoshizadeh et al (2020) investigated the effect of nitric acid and sodium nitrate in acidic environment on the color of chlorophyll-containing gluten film.They reported that chlorophyll-containing films had a high ability to absorb and reduce nitrate. The results of Chavoshizadeh et al, fully confirm the results of the present study[18]. Zhao et al (2015) used the beta-cyclodextrin-EDTA complex to remove heavy metals and cationic pigments from wastewater, the results of which are in good agreement with the results of the present study[35].…”

“…High levels of chlorophyll in the blood and adipose tissue are positively correlated with a reduced risk of cancer, heart disease and macular degeneration. This pigment can easily react with nitrate and nitrite oxidants and remove them from the environment [17][18][19].…”

Production of biodegradable sodium caseinate film containing titanium oxide nanoparticles and grape seed essence and investigation of physicochemical properties

“…Fat oxidation causes unpleasant odors and spoilage of food and makes them inedible. In some cases, toxic aldehydes are formed and the breakdown of unsaturated fatty acids destroys the nutritional properties [7][8][9]. One of the most notable developments under the active packaging subset is the edible and degradable lms.…”

Disposable Food Packaging and Serving Materials—Trends and Biodegradability

“…Wheat gluten was also used in the production of papers for food packaging [ 185 ]. Increased antioxidant activities and decreased oxidation of sesame oil were noted after the application of WG/chlorophyll films [ 186 ]. Antimicrobial and antioxidant activities were achieved through the application of thyme oil to gluten-based edible films [ 187 ].…”